An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

6 tbsp clear honey

6 tsp Dijon mustard

1 tsp ground allspice

Method

Tip the ribs into a big bowl (not a metal one) and throw in the spring onions, chilli and garlic. Now spoon all the remaining ingredients over the ribs and sprinkle with salt and pepper. Get your hands in the bowl and turn the ribs over and over again until they’re coated in the sauce. (You can keep the ribs uncooked – tightly covered – in the fridge for up to 3 days. You can also freeze them for several months.)

Cook the ribs over a moderate barbecue for 20-30 minutes depending on their size, turning them over frequently and brushing with sauce each time. The turning and brushing is important, so that all four sides of each rib get encrusted with the sauce, which builds up like a lacquer. If you have any leftover sauce at the end, heat it up in a pan and pour it over the ribs just before serving.

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Comments, questions and tips

Made this as part of a sharing plate. Everyone raved about the flavour of the sauce, not believing I'd made it! I put them in the slow cooker for about 6 hours then finished them off in the oven to crisp up. Already had request to make them again. Cannot recommend highly enough.

Lucaby

2nd Jun, 2014

For those who "leave out the alcohol as cooking for children" there is really no need - alcohol is evaporated during cooking. Not as if a tablespoon of rum would give them a killer hangover anyways

Great in the oven, equally adored pasted on to chicken on the BBQ; but I have fiddled with the recipe some!
Instead of using rum I use JD whiskey, instead of the demerara I now use a dark soft brown sugar, gives even more dark stickiness, and I also exchanged the dijon for wholegrain mustard because its a nuttier finish.
Also had some left over and used drizzled over roasted veggy. A winner! x

gillyflower12

3rd Apr, 2013

4.05

Just made them for me. Marinade very good. Have to agree with Deedlit. They were burnt on the outside and very pink within. As for Alethea - boil them!!!! Yuk!!!!! Jackie Woolnough, you can't taste the rum as such. It all gets cooked up and yor child wouldn't have known.

lroper

16th Feb, 2013

5.05

5 star rating! (can't seem to make the rating indicator work)

lroper

16th Feb, 2013

5.05

Without rum (as I didn't have any!) this sauce is utterly divine -you will never bother with shop bought "barbeque (flavoured)" sauce again. And this coming from someone who dislikes the taste of mustard! I make these regularly. Ribs are tough though, so will add water to cooking pan next time, as suggested by other commentators.
Has anyone tried this in the slow cooker to save on fuel cost/stop the sauce burning/tenderise the meat?

jacksonclarke

8th Nov, 2012

Fantastic recipe, I am normally rather dull with my BBQ but a definitely going to try this. My only worry is that I am in possession of a swiss grill bbq which is a gas grill so will the taste be the same?

jacksonclarke

8th Nov, 2012

Fantastic recipe, I am normally rather dull with my BBQ but a definitely going to try this. My only worry is that I am in possession of a swiss grill bbq which is a gas grill so will the taste be the same?

cocoonbarbie

9th Aug, 2012

I wanted to use the sauce recipe, which I'd used before when cooking ribs in the oven, but this time I was doing spare rib chops on the BBQ. I thought the bits of onion, chilli etc might burn, so I whizzed all the ingredients in the blender first, before marinading the meat. Absolutely brilliant. I made half the amount and still didn't need all that for the two large chops. Next time I'll keep half back and try it the following day over chicken.

Pages

Hello, I am hoping to cook these ribs this evening. Can someone please tell me what is the best method to cook these ribs in the oven? It seems you boil for 20 mins and then how long in the oven at what heat and do you cover them or not? Or shall I grill them at the end? Any precise instructions/help/advice would be greatly appreciated. Thank you!

goodfoodteam

28th May, 2014

Hi there. Cook them in a hot oven (180C fan) uncovered for about 45 minutes, until sticky and caramelised.

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